Ingredients

The following ingredients have 4 Servings
  • ½ cup unsalted butter (113 grams (1 stick))
  • ¼ cup granulated sugar (50 grams)
  • 1 large egg (50 grams)
  • 1 cup all-purpose flour (120 grams)
  • 1½ cups self-rising cornmeal (191 grams)
  • ½ teaspoon kosher salt
  • 1 cup milk (227 grams)
  • ¼ cup vegetable oil (50 grams)
  • ¼ cup honey (88 grams)

Instruction

  • Preheat oven to 375°F and grease a 12-count muffin tin with nonstick spray or line with paper liners. Set aside.
  • In a medium bowl, with a hand mixer, beat the butter and sugar until creamy and thick (like you would for a cookie batter).
  • Add the egg and beat on medium until well combined, but do not over mix.
  • In another bowl sift the flour, cornmeal, and salt together.
  • Add the flour and cornmeal mixture to the butter and egg mixture slowly, and, when it resembles pea size crumbles, add the milk.
  • Mix until your batter is a thick but pourable consistency.
  • Add the oil and honey to the batter and mix for 1 minute on medium speed. This should thin the batter out just a little bit.
  • Scoop ¼-½-cup of batter per well into the prepared muffin tin and place in the oven. The muffin cups should be no more than ⅔ full.
  • Bake for 15 minutes. Check for doneness by inserting a toothpick in the center of a muffin. If it comes out clean, it is done; if not, bake for another 5 minutes and check again. The tops should be a soft golden color when done. (this is a very pale cornbread batter, so it will not get very brown or yellow).
  • Repeat as needed until all muffin batter has been baked. Let muffins cool on a wire rack before serving.